Originally Posted by okemasis
I got my hands on 30 lbs of frozen berries and am making Jack Kellar's Heavy Bodied wine : http://winemaking.jackkeller.net/blackbr2.asp
My question is about bottling, as he doesn't say to add anything like potassium sorbate, or to pasteurize as I have done in the past with cider (this is my first go at anything but carbonated apple cider).
Do I just have to ensure that fermentation is done, or should I add something? Don't want any bottle bombs!
Thanks from a newb
After the wine is completely done, I'm sure his instructions say to "stabilize" if sweetening. "Stabilizing" means using sorbate and campden appropriately before bottling.
I dont' sweeten my blackberry wine, so I don't use sorbate.
Jack Keller's recipes assume the use of campden. He assumes you'll be either measuring S02, or using campden tablets in the amounts of 1 crushed per gallon at every other racking and again at bottling.